Rustic Italian Tomato and Basil Polenta Bake

Ingredients

• 1 cups polenta, coarse
• 4 cups water
• 2 cups canned whole tomatoes, crushed by hand
• 1 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1 cup mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a large pot, bring 4 cups of water to a boil. Gradually whisk in the polenta and reduce the heat to low. Stir frequently and cook for about 30 minutes until the polenta is thick and creamy.
3. 03
   In a separate pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. 04
   Add the crushed tomatoes, salt, and pepper to the garlic. Stir well and simmer for 10 minutes. Add chopped basil and remove from heat.
5. 05
   Spread the cooked polenta in a greased baking dish, smoothing the top with a spatula.
6. 06
   Pour the tomato and basil sauce over the polenta, spreading it evenly.
7. 07
   Sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
8. 08
   Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly.
9. 09
   Allow the bake to cool for a few minutes before serving. Garnish with additional fresh basil if desired.